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🌊 Pilot Whales in Fuerteventura – Boat Tour with Magic & Sailing. Looking for an unforgettable experience in Fuerteventura? Join our boat excursions from Morro Jable and enjoy the magic of dolphin and whale watching. In this video, filmed with an underwater camera by one of our crew members, you’ll witness a beautiful pod of pilot whales swimming close to the boat – a truly magical moment for our guests on board. 🌊 Avistamiento de calderones en Fuerteventura – Excursión en barco con Magic & Sailing. ¿Buscas una experiencia inolvidable en Fuerteventura? Únete a nuestras excursiones en barco desde Morro Jable y vive el emocionante avistamiento de delfines y ballenas. En este vídeo capturado por una cámara subacuática de uno de nuestros compañeros, podrás ver una preciosa manada de calderones nadando cerca del barco, creando un momento mágico para todos nuestros pasajeros. 🌊 Grindwale vor Fuerteventura – Bootsausflug mit Magic & Sailing. Du suchst ein unvergessliches Erlebnis auf Fuerteventura? Komm mit auf unsere Bootsausflüge ab Morro Jable und entdecke die faszinierende Welt der Delfine und Wale. In diesem Video, aufgenommen mit einer Unterwasserkamera von einem unserer Crewmitglieder, siehst du eine wunderschöne Gruppe von Grindwalen, die ganz nah am Boot schwimmt – ein magischer Moment für unsere Gäste. #magicandsailing 👉Book now at www.magicandsailing.com 📱+34 630 975 023 #whalewatching #pilotwhales #holidays #wildlife #naturelovers #swimming #dolphins #ocean #oceanlife #boat #travel

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Presenting my haphazard boat cookery creation: Gochujang Ginger Garlic Chicken Pineapple Soup! That’s a mouthful so I dub thee ‘3-G Chicken Pineapple Soup’!! Mind you I am no professional chef. Most of the time I just play around with my food stuffs! I rarely measure anything when I cook so the ingredient quantities listed are approximations. However, I do watch the clock like a hawk so mind your timers! Take special care not to overcook stuff. The flavor of garlic changes dramatically over the course of various cooking times. So anywayzzz, here’s the best recipe I can come up with: Pour enough canola oil in your pot to evenly coat the bottom. Bring up to temperature before adding in the the ginger, garlic, salt, and pepper. A useful not: A wee bit of garlic thrown into the pot to check the heat should sizzle when it hits the oil but the oil shouldn’t be so hot that it smokes. I love garlic and ginger so I am definitely heavy handed with them in this soup! Sauté on high heat until the garlic goes aromatic, add in gochujang and briefly continue to sauté. Pour in two thirds of chicken stock, bring to a boil. Add in the pineapple, pineapple juice, and lemon juice and reduce to a simmer for five minutes. Mind the clock at this point. Cooking too long will change the garlic to an earthy flavor and the pineapple/lemon juices will begin to lose their sweet tanginess. (My apologies for not including this step in the video, I forgot to hit record! ) Pour contents of pot into a bowl and set aside. Add remaining chicken stock and water into the same pot you have been using, bring the liquid to a gentle simmer and steep the kombu in the liquid for 15 minutes. Basically you are making a sea weed tea so don’t let it boil. Remove the kombu and add in the pre cooked chicken. Simmer till chicken is warmed through. Pour the two stocks together, add a splash of white vinegar and you are ready to eat! I didn’t use any garnishes because I simply didn’t have any on the boat at the time! But, I can tell you I would have loved to garnish it with some fresh basil or green onions if I had them on hand! Even without the garnish, this soup was DELICIOUS! Ingredients listed below: 1 pound of previously cooked chicken ( I prefer chicken thighs, more savory! ) chopped 3/4 cup thinly sliced pineapple 2 oz fresh from the pineapple Juice of one lemon 3 tablespoons gochujang 2 fingers of julienned Ginger- fresh 1/2 a bulb worth of rough chopped garlic fresh 1 sheet kombu (dried kelp) Canola oil- enough to coat the bottom of the pot 3 cups chicken stock 1 cup water 1 teaspoon salt 1 teaspoon black pepper Splash of white vinegar to taste ( I like one teaspoon worth )

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